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Thursday, April 3, 2014

Shrimp and Broccoli Scampi

It looks like my posts this week are all about the savory dishes. I think it might be because it stays light much later now. Much easier to prepare a meal and photograph before dark. I love that it is light out much later. Dark to me means bedtime. This is a real killer in the winter when it is dark at 5pm.Now though it seems the evenings fly by. Before I know what happened the clock reads 9 o'clock and I haven't sat down.

Mr. J made this dish from the January edition of Cooking Light. It came together quickly, so quickly he needed my help because the whole mise en place wasn't quite done when he started cooking. We are working on this...

This dish is packed full of garlic. Ten cloves to be exact. Surprisingly though it wasn't as rich in garlic flavor as you would have guessed. Still delicious though. This might be a good thing for those non-garlic lovers.We were in a rut for the dinner rotation the last few weeks and I am happy to say I think this week shows we are getting some tasty new alternatives.

Shrimp and Broccoli Scampi

by Emily Morris

Prep Time: 15 minutes

Cook Time: 20 minutes

Keywords: saute entree garlic broccoli shrimp pasta

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Ingredients (serves 4)

8 ounces uncooked thin spaghetti

12 ounces broccoli florets

1 pound medium shrimp, peeled and deveined

1 tablespoon butter

2 teaspoons canola oil

10 garlic cloves, minced

3/4 cup unsalted chicken stock

1 tablespoon water

2 teaspoons cornstarch

1/4 cup finely chopped parsley

1 tablespoon grated lemon rind

2 tablespoons fresh lemon juice

1/4 teaspoon kosher salt

1 ounce Parmesan cheese, shaved or grated (about 1/4 cup)

Instructions

Cook pasta according to package directions. Add broccoli in the last 2 minutes of cooking. Drain and set aside.

Heat a large skillet over high heat. Coat pan with cooking spray. Add shrimp; cook 2 minutes on each side. Once done immediately remove shrimp from pan.